Kitchen Manager

Kitchen Manager

Bravo MG Concepts

Job Overview

Bravo MG Concepts is seeking an experienced, hands-on Kitchen Manager to oversee culinary operations and support the continued success of our restaurant locations. The ideal candidate will have proven experience working in an Italian kitchen, strong leadership skills, and a solid understanding of restaurant operations, staffing, training, scheduling, food cost control, and labor management.

We are looking for a results-driven leader who can maintain high standards of food quality, consistency, cleanliness, and efficiency while developing a strong kitchen team. This position requires flexibility and a willingness to work across multiple locations within the Bravo MG Concepts group to support operational needs and maintain consistent company standards.

A reliable personal vehicle and the ability to travel between company locations are required.

Key Responsibilities

• Kitchen Operations: Oversee daily kitchen operations, ensuring consistent food quality, proper presentation, timely ticket execution, cleanliness, and compliance with health and safety regulations.
• Italian Cuisine: Apply hands-on knowledge of Italian cuisine, ingredients, cooking techniques, recipes, and preparation standards.
• Staffing and Scheduling: Manage kitchen staffing, employee scheduling, shift coverage, and staffing levels based on business volume and operational needs.
• Training and Development: Recruit, onboard, train, coach, and develop kitchen staff to build a skilled, reliable, and accountable team.
• Labor Cost Management: Monitor labor hours, overtime, scheduling efficiency, and productivity to meet established labor cost targets.
• Food Cost Management: Control food costs through portion control, recipe consistency, inventory management, purchasing practices, and waste reduction.
• Inventory and Ordering: Manage inventory counts, food ordering, receiving, storage, product rotation, and vendor coordination.
• Multi-Location Support: Work at various Bravo MG Concepts locations as needed to assist with staffing, training, kitchen operations, and performance improvement.
• Quality Control: Ensure recipes, preparation methods, food safety practices, and company standards are consistently followed across all assigned locations.
• Catering and Special Events: Coordinate kitchen preparation and execution for private dining, catering, and large-party events.
• Operational Performance: Track food and labor costs, inventory variances, waste, and other key performance indicators. Identify opportunities to improve efficiency and profitability.
• Team Collaboration: Partner with front-of-house management and company leadership to maintain effective communication, smooth service, and a positive guest experience.
• Systems and Technology: Utilize Toast POS and applicable restaurant management systems to support order flow, reporting, menu accuracy, and inventory-related processes.
• Leadership and Accountability: Lead by example, maintain a professional kitchen environment, enforce company policies, and promote teamwork and continuous improvement.

Qualifications and Requirements

• Previous experience as a Kitchen Manager, Sous Chef, Chef, or in a comparable kitchen leadership role.
• Required hands-on experience in an Italian restaurant kitchen.
• Demonstrated experience managing kitchen staff, staffing levels, scheduling, training, and employee development.
• Strong understanding of food cost percentages, labor cost percentages, inventory control, purchasing, portioning, and waste management.
• Proven ability to manage labor expenses while maintaining appropriate staffing and service standards.
• Ability to analyze operational performance and implement strategies to improve efficiency and profitability.
• Experience in a high-volume restaurant, hotel, or fast-paced hospitality environment preferred.
• Familiarity with Toast POS and restaurant management systems preferred.
• Strong leadership, communication, organizational, and problem-solving skills.
• Ability to work flexible hours, including evenings, weekends, and holidays, as business needs require.
• Must have reliable personal transportation and be willing to travel and work across multiple Bravo MG Concepts locations.
• Ability to work hands-on during service and adapt to the needs of different kitchen teams and locations.
• Bartending or additional food-and-beverage management experience is a plus.

The Ideal Candidate

The ideal candidate is a dependable, organized, and proactive leader who understands both the culinary and financial sides of restaurant operations. They know how to build strong kitchen teams, develop employees, manage schedules, control food and labor costs, and maintain consistent standards across multiple locations.

At Bravo MG Concepts, we are looking for someone who takes ownership of their responsibilities, leads by example, communicates effectively with management, and is committed to delivering excellent food, efficient operations, and an exceptional guest experience.

Join Bravo MG Concepts and help lead our kitchen teams toward operational excellence, consistent quality, and continued growth.

Job Type: Full-time

Pay: $60,000.00 - $75,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training

Work Location: In person